“Chicken breasts baked with a sour cream, garlic, creamy soup and cream cheese mixture. Easy chicken dish that tastes like you worked for hours!! I threw this together when we were having friends over and there was nothing left. Serve over rice.”

First I cut up chicken in chunks and sauteed in olive oil. Then I added soup. cream cheese and soup (doubled it for my family) Thought this sounded like a "no brainer". It had NO FLAVOR at all. Added 6 slices provolone cheese, 1/2 cup sherry, parsley. pepper, lawrey's seasoning salt, more sherry......then decided to add a bag of mixed veggies (pre-cooked). Had to keep tweaking! Not a very flavorful dish! Ended up tasting OK, but had to really add stuff! Served over noodles. Too much FAT for too little flavor! Easier recipes without the fat! No one in my family wanted again. PS....added a TON of garlic...still not good!

Reviewer:

This dish was wonderful. I WILL be making this agin! The only thing I did per the suggestions of others was to add some milk to the sauce and since I love garlic I used 4 cloves. I also browned the chicken before adding it to the sauce and then baked it.

Reviewer:

A base recipe. I doubled the garlic and added a generous splash of white wine, tsp. paprika, 1/4 tsp. black pepper, and a tblsp. mixed dried pepper flakes. Next time I think I would add some diced onion and saute it with the chicken and garlc first in a little olive oil and butter. And spray the dish with Pam for easier clean up.

Reviewer:

I made this kind of as a last minute-I'm broke and cleaning out the cupboards/fridge/pantry dinner. It's a good base recipe, but it needs a little help. I doubled the amount of chicken, used Healthy Request cream of chicken (I found this in the way back of my cupboard), reduced fat sour cream and reduced fat cream cheese. Before making this, I did read through some of the reviews and decided to brown the meat before adding it to the sauce and I also sauteed half of an onion with the garlic in a little of the leftover EVOO from browning the chicken. I added a big glug of dry white wine to thin out the sauce a bit and sprinkled in some homemade italian seasoning. I'm glad I read through the reviews because I don't think it would have been AS good if I hadn't. Plus, it would have been way too much sauce and not enough meat for my boys if I hadn't added more. I served this with whole wheat angel hair pasta and steamed broccoli. This recipe saved my behind and helped me rid my cupboard of one more canned soup. My boys inhaled this. NOTE: I think this would make a good filling for Chicken/Turkey Pot Pie, if it was thinned down a bit with chicken broth.

Reviewer:

My family and I really enjoyed this recipe. I followed other reviews, and I seasoned and browned my chicken first. I also added a little milk to the sauce to stretch it. The next time I make it (and there will definitely be a next time!!), I would add some seasoning to the sauce because it needed an extra "kick". Maybe onion salt or Ms. Dash onion and herb? Another thing I would do differently, if you are like me, and you like your food drenched in sauce, leave the the amount of chicken the same, but double the sauce. There wasn't enough "extra" sauce to cover my rice! Overall, I would definitely make this again!!

Reviewer:

I made this on the stovetop in a large skillet instead of baking. The sauce was very tasty, but the chicken was pretty bland. I think next time I will season and grill the chicken beasts before slicing and adding to the sauce for more flavor.